Kaffir Lime — Growing reference
| Scientific name | Citrus hystrix |
|---|---|
| Seed germination (days) | 14–28 |
| Soil temperature for germination (°C) | 21.1–26.7 |
| First harvest or flowering (days) | 1095–1460 |
| Measured from | Transplant |
| Plant spacing (cm) | 182.9–304.8 |
| Mature height (cm) | 121.9–304.8 |
| Mature spread (cm) | 121.9–213.4 |
| USDA hardiness zones | 9–11 |
| Light | Full sun |
| Water | Moderate |
| Sowing method | Transplant |
Growing directions
Plant in well-drained, slightly acidic soil in full sun; makrut lime is grown primarily for its distinctive double-lobed leaves, which are the indispensable aromatic herb of Thai and Cambodian cooking, used in curries, soups, and stir-fries to impart an intensely floral, citrusy perfume that no other herb can substitute. The bumpy, knobbly green fruit has very little juice but extremely aromatic zest used in marinades and Thai curry pastes. Leaves can be harvested whenever new growth appears; young leaves have the strongest flavor. In containers (the most practical approach north of zone 9), use a quality potting mix, fertilize monthly with citrus fertilizer spring through fall, and overwinter indoors in a bright window above 50°F.
Source and local conditions
Typical planning ranges from OpenPlantDB (CC0). Cultivar, climate, season and growing method can change these values. Confirm the seed label and local guidance before planting.
Source & verification
OpenPlantDB · CC0